Nearly 10 years ago, we started our first publication called The Scoop (now fondly known as The Dish). We have always had a special place in our hearts for Mossman’s Coffee Shops who was our very first customer spotlight article. So after all these years, we sat down with Rick Mossman, owner of Mossman’s Coffee Shops and Catering Company, to catch up. THE DISH: HOW HAS BUSINESS CHANGED OVER THE PAST 10 YEARS? RICK MOSSMAN: Our business has almost doubled and Jordano’s has grown with us. It’s like we build and cross…
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In 1924, recently immigrated Yugoslavian couple, John and Nathalie Vukasin, came to Oakland with the aspiration of opening a boutique gourmet coffee roasting company. The Vukasin’s geared their focus to creating unique, fresh signature coffee blends for local hotels and restaurants, who they serviced with outstanding customer care and dedication. The Peerless reputation grew and became a Bay area institution and nearly a century thereafter, Peerless still stands in Oakland as one of the area’s longest standing family-owned…
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Center of the Plate refers to the proteins restaurants serve every day. From beef, pork and chicken to duck and seafood, our Center of the Plate Department at Jordano’s works tirelessly to ensure they have what our customers need. Assistant Director of Purchasing and Center of the Plate Specialist, Larry Fiscalini, built the department twelve years ago to provide expertise and management of the items restaurants need and what Jordano’s could provide. Larry stresses “Other distributors have a ‘one size fits all’ approach…
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Our public health departments regularly inspect businesses serving food to ensure they are following safe food handling procedures. Local laws regulate how frequently these inspections take place, and what specific items inspectors look for, but, in general, environmental health inspectors check that safeguards are in place to protect food from contamination by those handling food, cross-contamination, and contamination from other sources in the restaurant. The reports generated by these inspections can be ordered…
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Ever changing regulations for food safety on the federal, state and local level, combined with Jordano’s long standing commitment to our customers to deliver the highest quality products, has resulted in the continued need to develop a focused position that oversees the utilization and effectiveness of our established food safety systems and drives continuous improvement of these processes. A role such as this would require an individual with a very specific expertise and background to lead the charge and as luck would…
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Duke's Griddle 'N Grill Bitchin' Burgers by the Beach By Lynn O'Neill The vibrant and relaxed beach town soul of Ventura, CA is visible throughout the city’s space. From downtown to the east end you will find art, surf culture and history are thriving. And many locals and visitors will agree that an exemplary instance of this appeal is found comfortably tucked in Pierpont’s beach neighborhood at Duke’s Griddle ‘N Grill.LOCATION, LOCATION, LOCATIONDuke’s hard-to-miss barn red exterior catches the eye with its large,…
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Tognazzini's Dockside Restaurants A Family's Passion Reels in the Freshest Seafood By Eileen Jackson With sweeping views of the Pacific Ocean and the iconic Morro Rock, Tognazzini’s Dockside Restaurant owners and long-time residents of Morro Bay, Bonnie and Mark Tognazzini, have been serving the “catch of the day” since 2004. “Catch of the day” truly means that the fish you eat today was likely swimming in the ocean that very morning. In fact, at Tognazzini’s, they often are able to tell you the name of the fishing…
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Lori's Original Lemonade Wish It, Dream It, Do It - The Refreshing Taste of Success By Eileen Jackson Lori’s Original Lemonade Chief Believer and Founder, Lori Volk created her signature lavender-infused drink for her kids’ lemonade stand many years ago in Ojai, CA. Lori recalls the experience: “It was the kind of day that is already hot early in the morning and doesn’t cool off until after midnight. The kids dragged the little table out to the driveway around 10am, about the time the street’s asphalt began to soften.…
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Saving the World One Cup at a Time By Lynn O'Neill 80 BILLION. That’s the number of single-serve cups Americans toss away each year. That number nearly doubles worldwide at 146 billion. Now imagine that each one of those cups thrown out were to fertilize into a plant. Such an initiative would mean that our everyday consumption would automatically revegetate ecosystems on their own, resulting in reduced CO2 emissions, improved air quality and decreased effects of global warming.This ideal premise was the driving force…
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One worldly chef. Two different restaurant concepts. How Chef Nicola Allegretta is heating up the Central Coast’s culinary scene one unique flavor at a time.At a very young age, Chef Nicola Allegretta distinctly remembers his intense curiosity for all things food. Watching his ‘mama’ in the kitchen, Nicola would stay up at night boiling pasta, assembling sausage and soaking up the traditional cooking methods of authentic Italian cuisine.This childhood passion fueled his culinary creativity as Nicola expanded his horizons…
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A fine dining experience that is setting a new bar for upscale restaurants in the heart of downtown Bakersfield by offering a variety of exquisite cuisine, live entertainment and exceptional service.Right on “The Mark”Trends in the restaurant industry have taken a big shift towards eateries offering upscale menu choices that are easy to take on the go or enjoyed in ultra-casual atmospheres that often require the customer to seat and serve themselves. What’s great about this fashion of dining is that many chefs now have…
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Waffles and woofs – this down home diner with a stylish flair is a treat for Hollywood locals and their furry companions alike.Dining in Los Angeles is about as diverse and eclectic as the city itself. From food trucks to fine dining to take-out, you’re guaranteed to find something that is bound to please even the most discriminating of palettes. Hollywood-based restaurant, The Waffle, turned its focus to one of the most classic and universally loved breakfast items, combined it with a retro throwback to the classic…
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Imagine transforming your entire menu, and doing so overnight. Learn how the talented team behind one of Santa Barbara’s most popular dining destinations did just that and continues to break the mold with their motto – Fresh. Simple. Local.In 2012, Chef James Siao became the executive chef of Coast restaurant located inside the Canary Hotel in picturesque Santa Barbara. Just one short year later, the entire restaurant concept was flipped upside down becoming the hip, laid-back Finch & Fork, serving up American classics…
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A private country club atmosphere with a casually intimate feel. How Moorpark Country Club successfully serves its members and the public alike with its international approach to cuisine.What do menu concepts like bibimbap, tri tip sandwiches, coconut crusted ahi tuna salad, caprese paninis, and sirloin burgers have in common? They’re flavors from around the world and all available at Moorpark Country Club’s Champions Restaurant.A true melting pot of global flavors, this diverse approach to menu offerings isn’t for…
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As the need for transparency and traceability grows within the foodservice industry, Jordano’s makes an extra effort to align itself with business partners who identify with this concept on both a local and global scale. Welcome, Kai Gourmet.Kai Gourmet offers premium fish and natural gourmet food products from New Zealand and around the world, primarily sourcing products that use sustainable fishing and farming methods. Sustainability and traceability are at the forefront of Kai’s culinary mission. Because they care…
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Can a box of water be the poster child for an eco-friendly future? That’s the entrepreneurial start of the Boxed Water is Better phenomenon. What began as a whisper in the head of one man as he held a plastic water bottle, “there’s got to be a better way,” has launched into a national statement of, “empowerment through a product.”Celebs like Alyssa Milano, Gwyneth Paltrow, Arianna Huffington, and Anne Hathaway are seen sporting these take-and-go paper water cartons.Why?Perhaps research from the Georgia Institute of…
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Celebrating its 30th anniversary, learn how this popular restaurant offers its patrons fresh, never frozen “cowboy grub” cuisine. In 1986, Skip Slayton and his brother were two young entrepreneurs in the wholesale and retail meat business. After much conversation, these two Bakersfield locals decided to change their career paths and focused their sites on the restaurant business.“After selling meat to local restaurants for a while, we both realized there was much more profit on the restaurant side of things,” said Skip.…
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The Jordano’s truck shows up, the delivery is made and the food is ready for your menu…What you don’t see is the immense amount of work that goes on beforehand to ensure your order arrives safely and on time – welcome to Jordano’s Transportation Department. In 1985, Jordano’s Transportation Manager, Troy Carbaugh, began working at Jordano’s running local routes. Soon after, he was transferred to the night crew where he helped pull orders for the next day’s deliveries. Troy then went on to become a delivery driver, and…
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Just like mama made!Nothing speaks more to the idea of good home cooking like Bonnie Lu’s Country Café. Nestled in the quaint town of Ojai, those who frequent the diner may describe the experience close to that of coming home to mom’s house for a delicious home cooked meal, and it all begins with the welcoming feel of the diner’s inviting red doors.Once inside, the aroma of fresh cooked ingredients being prepared in the kitchen and the sight of patrons nestled comfortably in their seats with tables adorned in 50’s-style…
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It just so happens that the quintessential burger has met its match because what Brian Englund, owner of Sylvester’s Burgers, is doing to burgers is both mouth-watering and atypical...but also brilliant!Big, hot ‘n juicy is their motto, and there’s no denying they solidly hit the mark with fresh (never frozen) beef, condiments that build these burgers into tempting, glistening symbols of gluttony and then finish with a taste that earns social media accolades like “best burger ever,” “I dream of Sylvester’s Burgers,”…
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Learn more about how these two independently owned and operated markets have served our community since 1966.If you’ve lived in or around the Central California coast, you’re probably familiar with El Rancho Marketplace in Solvang or its sister market California Fresh Market located in Pismo Beach. Most likely, you’ve also heard Greg King’s friendly, upbeat voice on the radio talking about their weekly specials.A pillar of the community since 1966, El Rancho Marketplace was opened by Helmut Holzheu, whose vision was…
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Some of the many things that make SoCal wonderful are the vast diversity of people and flavors. Paired with picturesque sunsets and typically warm breezes, it’s no wonder people are hungry for outdoor dining experiences.Nestled in the heart of SoCal, Conejo Valley offers a fresh, fantastic setting for some of the area’s tastiest restaurants.Enter the twin-dining lakeside duo of Boccaccio’s and The Landing Grill and Sushi Bar. These two restaurants, located in Westlake Village on the majestic lake at the Landing, may…
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Working together in the grocery business for more than seven years, Chelsey Hall and Leslie Roth became great friends. Soon after their seventh year in “the business,” Leslie decided to go back to school. In order to support her income as a single mother, she began a meal prep service for her friends and family. It was this twist of fate that eventually led to the creation of Muscle Grub.“Leslie called me one day and asked if I’d be interested in opening a meal delivery service with her,” Chelsey said. “Without hesitating,…
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The products you order, the prices you pay and the support you get from Jordano’s account executives all begin with Jordano’s Purchasing Department. This experienced group of 10 maintains a keen eye on industry trends and constantly analyzes which products will deliver you and your customers the greatest satisfaction.We met with department manager, Marsha Gomez, Director of Purchasing and Marketing, to dig deeper into the philosophies, people and products that shape this extremely important part of Jordano’s Foodservice.Scoop:…
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The future is bright for Jordano’s Foodservice.As the celebrations wind down on the company’s 100-year milestone, the opportunities for growth and expansion are ramping up. The second part of The Scoop’s two-part series on their centennial anniversary, this volume continues the conversation with CEO, Pete Jordano. We also spoke with President of Jordano’s and Pacific Beverage Company (PBC), Jeff Jordano, to learn how recent expansion projects, the broadening of product lines and industry shifts are sharpening the outlook…
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Finding a seafood restaurant along the beautiful coast of Central California is not entirely difficult. This being said, The Quarterdeck, a casual dining local favorite nestled in the heart of Arroyo Grande, stands out by offering a fun tropical atmosphere, high quality food, creative cocktails, and excellent service without breaking the bank. In fact, The Quarterdeck is so popular that even though it closed its doors for a few years, it made a triumphant return back thanks to local support!A change brings new beginningsThe…
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In the early 1990’s, University of California Santa Barbara graduate and Santa Maria-style grilling extraordinaire, Doug Biggs, began his catering company from the kitchen in his home. Fast forward to present time, and Doug’s company, DJ’s California Catering, has become one of the leading catering companies in Southern California. His new ‘home-based’ kitchen is a 10,000 sq. ft. catering facility in Ventura headed up by Michelin starred Chef, Eric Bryant, and their highly dedicated family of 50 full-time employees.From…
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With picturesque harbor locations in both Santa Barbara and Ventura, Brophy Bros. is the epitome of locally owned. Run by the Bennett family since 1986, each seaside location offers an idyllic harbor backdrop and literally gives off a non-pretentious, place-to-be-seen vibe.As Brophy Bros. prepares to celebrate its 30th anniversary, Co-Owner and Director of Operations, John Bennett, says the energy of these restaurants began with a passion for the food, culture and people of the region.“This is an experience. The food…
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Delivering a great customer experience begins way before the fork touches your restaurant’s food. National Checking Company takes the guess work out of order taking and eliminates mistakes that can sour your customer’s dining experience.Since National Checking Company began more than 100 years ago, their traditional GuestCheck™ has evolved into a line of order-taking solutions that can simultaneously alert the back of the house and the bar of an incoming order, expediting service so all your moving pieces operate efficiently.What’s…
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When you hear a restaurant has been successfully operating for 30 years, you want to learn more about their “keys to success.” But when you learn they source most of their vegetables, produce and herbs from their own property, have ventured into their own estate-grown wine business, put on large-scale events catering to hundreds of people at one time, and maintain happy employees – some of whom have been with the company for 25+ years, you REALLY want to learn more.The passionate and extremely hard working owners of…
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It’s easy to be upbeat about a 100-year birthday when you’re Pete Jordano. Learning from his father and uncles as the family-owned business took shape in the early 1900s, young Pete had no idea then that the small neighborhood grocery store would someday be responsible for the foodservice needs of thousands of customers across the six Central and Southern California counties Jordano’s Foodservice serves.In 1975, Pete took the helm as chief executive officer. Today, as the company continues to grow and expand they are…
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How one fascinating husband/wife team has grown their own French pastry empire throughout Central and Southern California. In June 2007, Chef Renaud Gonthier and his wife Nicole were faced with a life-changing decision. With Nicole’s father extremely ill awaiting a lung transplant at UCLA, they agreed that they wanted their daughter, Morgan (just shy of two years old at the time), to have the chance to know him better.Living far from UCLA, this meant they would have to take a leap of faith and relocate their family…
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The owner of the esteemed Cali catering company, Abigail Chilton, entered into the business in 1995 after an idea for creating cute, healthy box lunches for childrens’ parties segued into full-service catering.Now, with a list of high-profile catering events and guest lists that can top in the many thousands, Chilton’s events have catapulted Alligator Pear Catering to new heights. The company specializes in international cuisine with a California twist, combining exotic flavors with the clean, fresh tastes for which…
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Growing up in Grumento Nova, Italy, Ralph Fruguglietti learned the ropes of authentic Italian culinary tradition from his mother. She did things “Nonni’s way” – never compromising quality over price. Just as his mother never cut corners in order to save a dime, Ralph took on the same mindset when opening Frugatti’s in 1990.“For me it was an easy decision to go with quality rather than price since I had watched my mom use high quality ingredients my whole life,” said Ralph. “I also worked in sales with IBM right out…
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Eric Peterson and Trevor LaSalle met while bussing tables at a local steakhouse in Templeton, CA. They became roommates at Cal Poly where they both pursued business degrees. As their education progressed in college, so did their ranking at the restaurant. They began as bussers, then moved to serving and eventually made their way to management. Once they had their education complete, and plenty of experience in their back pocket, Eric and Trevor decided that they both had a strong aptitude for the industry and broke…
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Youth can afford a person a lot of reasons to take risks, but the ability to turn those risks into rewards demands an innate drive and ambition. At 23 years old, Larry Vad founded Ideal Meat and Provisions, Inc., and he admits back then it was a risk but it was simply the only thing he knew. Today, on the verge of the company’s 30th anniversary, Vad’s company is the primary meat supplier and processer for Jordano’s, supplying twice-daily custom cuts of prime and high-grade choice meats. “I started out with nothing,…
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When product lines and services grow at Jordano’s, the impact is directly felt in customer service. The domino effect means orders and phone calls increase, the knowledge base for over 10,000 stocked items must expand with every customer service representative, and processes must be streamlined to create efficiencies.But two things never change – the time-honored tradition of always getting a live person when you call the Jordano’s customer service team and being treated with courtesy.Jordano’s passionate customer service…
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It’s a story of success. For over 30 years, the iconic Eric Ericsson’s, now anchored on the Ventura Pier, served as the neighborhood go-to restaurant. Known for the area’s freshest seafood and consistently great views, the restaurant’s owner, Eric Wachter, poured his heart and soul into it daily.But just two years ago, he cast his daughter, Kiona Wachter, for the new role as Beach House Fish’s new owner. With her dad an accomplished chef and successful entrepreneur, Kiona admits she had big shoes to fill.Since taking…
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It’s one of the worst nightmares a business owner can dream of – an extensive fire, burning your entire establishment to the ground. While some call the thought unimaginable, Jill Shalhoob, owner and operator of Jill’s Place in Santa Barbara, called it reality. In May 2013, Jill’s Place experienced a fast-burning fire that severely damaged her popular restaurant, closing it for what would be an entire year.“People ask me how it was to have an entire year off,” said Jill. “Well, to have your day-to-day life stop so abruptly…
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Not every new item that catches on with natural and organic food devotees will cross over onto mainstream restaurant menus. But enough of them do – kale, quinoa, Greek yogurt – that it’s worth your time to check out the list of 10 natural and organic food trends compiled by the analysts at Boulder, Colorado-based Sterling-Rice Group. Not only do some of these items hold special appeal for customers; many are food-cost friendly.Lentils. A nutritional powerhouse, lentils were a superfood before the term “superfood” was…
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A website is a website is a website, except when it’s a restaurant’s website. There’s something extra tricky about restaurant websites - they have to be cool, branded, creative, but also simple and clean. And the best ones capture all relevant information in just a few pages. There’s no need for deep websites with tons of clicks and pages. At ChowNow, they stare at restaurant websites all day. And when they’re not staring, they’re working with clients to help improve and refine their sites to maximize traffic and online…
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One of the best ways to create a loyalty program is by tapping into the knowledge of preexisting programs. Check out the five best practices of loyalty programs to bypass failed program attempts and to shape your loyalty program by following winning formulas.There are key components that need to be present to make a loyalty program coincide with your overarching business goals and strategies and ultimately satisfy your customer base. Below are the top five key components of a successful loyalty program:1.) Motivate…
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Since 1915, generation after generation of dedicated individuals have contributed to Jordano’s determination to provide great service and savings to our community and customer base. Our recent Food and Equipment Show held at Earl Warren Showgrounds in Santa Barbara on March 30 and 31, 2014, marked the beginning of a milestone as we kicked off a yearlong celebration leading up to Jordano’s 100th anniversary. Attendance levels shattered records as more than 3,000 guests visited over 250 vendor booths, mingled amongst…
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From small kitchen supplies like ladles and thermometers, to dishwashers, prep tables and refrigerators, the design and flow of the “back of the house” can make or break your operation. Jordano’s Equipment and Supplies Department knows this all too well.As the division that helps restaurants and foodservice operations design, choose and install the essentials of a restaurant’s kitchen, the Equipment and Supplies Department just wrapped up a hefty project that is getting plenty of attention.When the Santa Barbara Public…
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Dramatic and award winning, Marisol at The Cliffs maintains a reputation for providing one of the most spectacular settings for dining in Central California. Perched atop a 100-foot cliff overlooking Pismo Beach, guests take in the striking views of the area’s pristine beaches and powerfully curling waves.“Marisol” translates to “The Sun and the Sea”, and nowhere is this more evident than through the soulful flavors of the food. As the signature restaurant of The Cliffs Resort, Marisol at The Cliffs has forged relationships…
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Celebrating 28 years of catering and event production, Command Performance Catering has catered to Southern California’s most beautifully unique locations and for events of all types – from businesses, to celebrities, to weddings. But what sets Command Performance Catering apart from the rest is their dedication to dramatic food, expert service and a passion for event perfection.The management team of Command Performance Catering isn’t ashamed of their humble beginnings. The company began operating out of a congested…
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Locally owned and operated in beautiful Santa Barbara, Green Star Coffee has an unparalleled reputation for sourcing only the finest Certified Organic and Fair Trade coffees and teas from premier growing regions around the world. Green Star has served as one of Jordano’s coffee and tea suppliers since 2008, and although they just celebrated their 10th anniversary this year, it’s their contribution to the future of the industry that is to be truly celebrated. Ecological sustainability The success of Green Star Coffee…
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Jeffrey Saad, first runner up on the Food Network’s The Next Food Network Star in 2009, and host of the Cooking Channel’s United Tastes of America is the new owner and head chef of La Ventura in Studio City. And, he unconsciously reveals his secrets simply by the way he speaks of food.On Cooking: “Bring back the joy!”When you ask a top chef and restaurant owner about today’s trends and he tells you, “I ignore trends,” you lean in and wait for him to reveal his secret.TransformationsAnyone would jump at the chance to…
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Jordano’s CEO, who navigated the company through rough waters, emerges stronger, smarter and ready to celebrate its 100th anniversary. For 99 years, Jordano’s Foodservice has embraced its roots as a family-owned, passionate purveyor of food.From its early start in 1915 as Jordano Brothers Grocery Market in Santa Barbara, to the full-service distributor Jordano’s Foodservice is today, Jordano’s has faced its challenges head on with dedication, innovation and service.For nearly a century, Jordano’s has weathered many…
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Jordano’s Marine and Specialty Account Sales Department services a wide array of customers, from the Chumash Casino Resort, to offshore drilling platforms and a well-known local restaurant chain. The department has been managed for 25 years by Mike Daly, who, along with his great staff, has provided a very high-level of service to keep these high-profile accounts happy. Jordano’s, as a company, will soon celebrate its 100th year in business. For 25 of those years, they have been making the lives of their marine and…
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Wool Growers Restaurant, the most popular Basque restaurant in Bakersfield (located in “Old Town Kern” – the Basque Block), knows a little something about history. This year the restaurant, a landmark in Bakersfield, will celebrate 60 years of serving Basque dishes.Mayie Maitia, the founder of Wool Growers, was only 25 years old when she and husband, Jean Baptiste Maitia opened the restaurant. Now 84, Mayie, a recent inductee to the Basque Hall of Fame, has turned the operations over to her daughter, Jenny and granddaughter,…
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Since 1966, Moby Dick has been a staple for fresh food with a “million dollar view” at every table. Located on Stearns Wharf in beautiful Santa Barbara, one thing’s for sure – this restaurant has found great success in not only obtaining new customers but bringing back a steady stream of clientele to feast on local favorites like their Moby’s Fish & Chips (made with Cape Capensis fish) and succulent fresh Main Lobster.To attract new customers, Moby Dick’s General Manager, Miguel Flores, has run several types of advertisements…
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Brent Reichard started his first job at age 16 at a burger joint in Goleta, and he never left. At age 20, he and his brother, Bruce Reichard bought the place and 33 years later, the rest is burger history. The two experienced soaring growth, spun off a franchise, sold it and now remain focused on serving their hometown, Santa Barbara, some of the best fast-casual food in the region. Known for a deliciously fresh charbroiled burger with even fresher toppings (the produce is locally sourced and even the salad dressings…
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Quietly nestled amongst the luscious landscape of California’s central coast, Cambria Pines Lodge (CPL) overlooks the delightful, artsy town of Cambria, California, and one thing’s for sure – from weddings to banquet facilities, fine dining to gourmet breakfasts, this lodge surrounds its guests with pure warmth and comfort.“Every time I call upon CPL, it’s like visiting a genuine piece of paradise,” said Jordano’s Account Executive, John Harrison, who has had the pleasure of working with CPL for more than 22 years.…
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In the debate over which came first, the chicken or the egg, Brakebush, a family-owned company and Jordano’s premier supplier of chicken, is certain its company had their hands on both when they were founded almost 90 years ago.In fact, the two founding brothers, Bill and Otto Brakebush, left their family farm and started hauling poultry, eggs, cows and pigs to plants in Westfield, Wisconsin. Several years later they built an egg packing plant and a chicken processing facility.Today, Brakebush remains a U.S. and family…
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Although Account Executive, Ryan Connell, admits that he’s a younger sales representative with Jordano’s, his ability to harness technology helps him be a better partner in selling solutions to the customers in his territory. Serving Ventura County for just over one year, Connell says he appreciates the dichotomy of the territory. It’s one where the fresh tastes of the relaxed coast blend perfectly with the vast ranchlands of the interior valleys. Getting to intimately know the area and the accounts as a newer account…
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Authentic southern BBQ seems to be a fine segue from the typical coastal fare of Santa Barbara, and the lines at Georgia’s Smokehouse Food Truck prove that customers are willing to stand in line for the finger-licking, comfort food of Owner and Chef, Brian Park’s food truck. Rolling up to high-density business office parks and well-traveled areas of downtown Santa Barbara, Georgia’s Smokehouse is a 25-foot wafting advertisement, filling a quarter-mile radius with sweet smokiness. We caught up with Brian on the BBQ…
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Straight from Sicily, the Marisa Foods Italian meat recipes derive from old-world traditions and a commitment to delivering the highest quality ingredients. The 65-year-old company’s success is built on sibling co-owners, Vince and Marisa Passanisi’s third-generation vision to always be inventive. It’s a vision that is putting this Italian meat manufacturer and delicatessen on the map with traditional formulas that collide with trending spice profiles to meet the needs of today’s chefs. When Vince and Marisa’s grandfather,…
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Petrini’s Italian Restaurant has been a staple for fine Italian food in Santa Barbara since 1958. With two locations in Santa Barbara and Goleta, Owner Joe Bohnett, points to his loyal and dedicated customers as the main reason behind their long-term success. “It’s not uncommon for us to host 50th wedding anniversaries for couples who had their first dates at our restaurant years ago,” said Bohnett. “We do everything we can to keep our most dedicated patrons happy and coming back.” To keep customers coming back, Petrini’s…
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Jaffa Café, San Luis Obispo, has been voted “Best of SLO County” six years in a row by the readers of the New Times of SLO County and was recently selected by Senator Bill Monning as his “Small Business of the Year.” With two additional locations in Arroyo Grande and Paso Robles (in the last year), one thing is for sure, this authentic Mediterranean restaurant is doing something right!When asked what is the key to their success is, Owner and Operator of the Arroyo Grande location, Ali Saleh, pointed to their community…
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As a restaurant owner and operator, you know the challenges of day-to-day business. For 25 years Jordano’s Account Executive, John Tomasso, has delivered practical solutions, great customer service and creative ideas to keep his customers’ businesses in the Santa Ynez and Lompoc Valleys thriving. But it was 40 years ago in his father’s New York grocery store where Tomasso truly learned the building blocks of good customer service. “I grew up watching my father interact with his customers; it’s something I really admired…
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Fresh fruit beverages are taking center stage as a growing trend among restaurants. From martinis and bar drinks to fruit and vegetable mixes, juice is graduating from afterthought to pivotal ingredient. Finally this refreshing, tangy byproduct of our favorite fruits and vegetables gets some respect. What may have begun with the Vitamix machine craze is now entering the restaurant arena as chefs and bartenders put their flavor blending skills to the test this season pouring flavor-packed concoctions just in time for…
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Forge the best of European culinary and pastry training and a knack for being a culinary frontiersman and you have Chef Pascal Godé, Executive Chef for the Alisal Guest Ranch and Resort – a lavish guest ranch nestled in the pristine Santa Ynez Mountains since 1946. Chef Godé has distinguished the Alisal’s culinary style during his 19-year tenure with the ranch in ways guests don’t expect. Catering to guests with varying tastes, the ranch’s three restaurant locations accommodate ranch goers’ western cravings with traditional…
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Thirty-three years with one company entitles Jordano’s Account Executive, George Anthes, to some bragging rights. Like the pride of serving The Hitching Post, a customer Anthes has done business with since 1980. It also entitles you to some stories, the kind that generally begins with, “Back then we didn’t even have cell phones...”To his customers, Anthes’ longevity with Jordano’s creates an enormous benefit. But it’s his experience before Jordano’s that proves him relevant, credible and extraordinarily dependable.Reared…
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Easy Ways to Adapt to Today’s Fastest-Growing Food Segment Whether a lifestyle choice or a health-related necessity, gluten-free menu choices are in heavy demand and the trend is slated to pick up greater speed in 2013. In fact, the market for gluten-free offerings is one of the fastest growing foodservice segments today, moving nearly hand-in-hand with its retail counterpart, which is expanding nearly 15 percent annually (according to market research group, Spins Inc.).For some, the gluten-free lifestyle results from…
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Newly opened in May of 2012, Rhumb Line delivers some of the freshest dishes with one of the most beautiful backdrops in Ventura. From port-side seafood to fresh picks from local farmers markets, Rhumb Line combines down-to-earth dining with locally sourced ingredients in this unique Ventura harbor location rooted in distinct dining history. Owners Sam and Karen Sadove inherited an infamous 50-year-old building with built-in appeal. It was the first building erected in the Ventura harbor and was home to several successful…
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Meet Corey Young, a 28-year veteran of Jordano’s and vital member of the sales team. Young serves 70 accounts across Ventura County, but he wouldn’t call them “accounts,” instead he considers them “friends.” Develop a Sense of Community Some of these friends have been around for 20 years and like the characteristic of any good friendship, communication is paramount to fostering the relationship. “I get calls at all hours of the day from those customers who have questions or are looking for ideas and advice. It might…
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An eight-year-old division of Purchasing, Center of the Plate refers to the proteins restaurants serve every day. From beef, pork and chicken to duck and seafood, this highly commoditized and specialized area of Jordano’s is working overtime to ensure your orders make it on time, every time. Center of the Plate Buyer and Specialist, Larry Fiscalini, built the department to provide detailed expertise and management of the items restaurants need and what Jordano’s could provide. Ordering Speed Of the thousands of products…
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Anderson Seafoods meets demand with sustainable supply As the season for wild salmon winds down, new partnerships at Anderson Seafoods offer great-tasting options of responsible and sustainably raised farmed Atlantic and Pacific Chinook salmon that are available fresh year round for your restaurants. Salmon is in high demand. Jordano’s alone sells thousands of pounds of fresh farmed Atlantic salmon weekly. This product is restocked on a daily basis into Jordano’s warehouse by Anderson Seafoods. To keep up with the King…
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A bit of diverse, artistic Berlin culture is brewing in San Luis Obisbo. What makes Kreuzberg CA so intriguing is how its concept segues. From morning noshing over a syrupy Shel Silverstein plate and coffee to laptop lunches with an herby Jane Austen and to finally sliding into an eclectic evening where the menu serves up comfort with the likes of a Gertrude Stein paired with a beer. If the menu yanks you back to your coed days studying literature, then Kreuzberg CA is your everything: bookstore/coffee shop/virtual…
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When Restaurant News published the 2012 top trending foods, locally sourced meats ranked as the number one trend, but number two is thetrend that keeps Bibi Mahieu on her toes. It’s her job as Jordano’s Produce Buyer/Merchandising Manager to work in balance with Mother Nature, meeting the fresh produce needs ofSouthern California’s restaurants. Truth be told, Mother Nature is more in control than Mahieu prefers. Every freeze, dry spell, blight or storm wrecks havoc with the buying game, but it’s where her 30 years…
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It was a white-knuckle affair when George Vukasin, Jr. jumped on board the family-owned business in 1997 to handle the purchasing amidst the wicked turbulence of the industry’s last pricing spike. “I spent many sleepless nights during that baptism by fire. One day we were in good shape in our purchasing and the next day our positioning went in the opposite direction,” says Vukasin Jr. “But the whole time, my father was a rock, mentoring me all the way.” His father, George Vukasin Sr., fell into the family-owned business…
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Santa Barbara Cottage Hospital, one of the largest teaching hospitals of its kind has more than 18,000 admissions annually, serving 408 patient beds daily. With that kind of traffic it’s a feat to shift perceptions. But Ruben Cosio, Director of Hospitality Services for the hospital is making the words,“This tastes like hospital food,” a compliment in their food service industry. Led by the Culinary and Clinical Nutrition Staff of Cottage Health System(CHS), the food service at their facilities represents a fusion of…
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When companies are consciously driven to deliver beyond expectations, success is bound to follow. It’s wasn’t that long ago that Fruit 66, a beverage company located in Richmond,VA, set out to create a juice product that delivered something different. But today, just four years since they launched, the company is trying to keep up with the demand that reaches to Canada, Guam, the Cayman Islands and China. “We started with a juice concept, but we wanted our product to fit the needs of what the schools and kids in the…
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Wolf Creek Restaurant & Brewing Company brews an award-winning reputation Modern America seems to have two distinctive types of restaurateurs. There’s the type who invests in logistically moving synthesized meat bi-products across multiple continents, and then there’s the type who believes in reputation. Rob and Laina McFerren, founders of Wolf Creek Restaurant & Brewing Company, are definitely the latter. When the married couple first made their restaurant-concept a reality in 1997, their philosophy was by no means…
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Come on…if Oprah loves it, Ciao Bella is doing something right! For over 20 years the company that is lovingly called “America’s Gelato” has been doing a lot of things deliciously right in the gelato and sorbet category. With simple taste-bud-tempting beginnings in 1983 in New York’s Little Italy, the award-winning Ciao Bella crafted a frozen dessert movement across the United States. Their indulgent collection of gelato and sorbet is an unparalleled and incredibly unique dessert experience. The flavors are intense,…
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It’s true that the more things change the more they stay the same. Technology brings new and faster capabilities for Jordano’s Customer Service department. Yet Jordano’s proves that while bells and whistles may help interface more easily with customers when it comes to ordering and tracking, they are no replacement for the “can do” attitude of good, old fashioned customer service. Life-saving techniques are practiced daily in customer service and it’s all just part of the job. You’ve likely been there before – that…
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When customers leave the coast and travel inland for the area’s best-tasting fish and chips, the destination must be Mossman’s Coffee Shop, the oldest coffee shop in town. The restaurant and catering service proudly cooks up a 50-year-old tradition of made- from-scratch food served by people who love you like you were family. That’s because everything at Mossman’s centers on the family. Founder, lovingly called “gramps,” took a divergent path from the oil business in 1960. He birthed - what is today - the best bowling…
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Behind the scenes, your orders for products and produce are moving through some of the most intricate systems of tracking, shipping and delivery in the industry. Meet Dennis Merchant, Director of Operations at Jordano’s. Dennis and his team of 102 employees manage products from the shipping dock to your business, both day and night. Serving Southern California with over 10,000 different items, Jordano’s Operations Department is a well- choreographed ensemble orchestrated by Dennis and his new best friend, technology.…
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How fishermen gather seafood, freshwater fish and shellfish is under increased scrutiny. And with good right as recent tragedies in coastal waters punctuate the delicate balance between man and marine and demand sustainable practices. What’s safe? Wild versus farm-raised? Add to that question the varying best practices that rate or categorize seafood’s sustainability and you’ll find comfort in knowing that as a restaurant owner or operator, you’re right to be confused. Differing agencies have differing “safe fish” lists…
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A back-to-the-basics movement is upon the restaurant industry and it is driving demand for organic, natural and clean- label foods. From local, farm-raised or organic produce to natural ingredients, like natural sweeteners extracted from sources such as apple, agave and maple syrup, a new wave of consumers hunger for more simplistic foods. According to the National Restaurant Association, 56 percent of adults say they are more likely to visit a restaurant that offers food grown or raised in an organic or environmentally…
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When you stand among a Sri lankan tea plucker’s village and witness the poverty first hand, you realize that a cup of tea should deliver more than taste. Zhena Muzyka, founder and creator of Zhena’s Gypsy Teas located in Ojai, Calif., admits the emotional accounts of what she saw on her first trips to Sri lanka and India inspired her to create tea that should not only be tasted, but also be experienced. What began simply as income for the once single mom 10 years ago has exploded into a national company with award-winning…
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WHEN A SALES FORCE BECOMES A TRUSTED PARTNER IN YOUR SUCCESS. As a restaurant owner or operator there’s comfort in knowing you don’t always have to be on 24-hour trend watch to stay in step with industry changes or new food movements. Mike Sagraves, Vice President of Jordano’s sales department, oversees a 40-member sales team that does all the heavy lifting for their customers. RESEARCH Sagraves insists it’s at the heart of every product line and every sales solution. There’s always something new emerging, but defining…
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As an executive chef, you know how to create dishes that taste great; yet managing the integrity, quality and personalities of the restaurant business can take much more than culinary talent. For 31-year-old Ricardo Ortega, who balances executive chef responsibilities at two distinctively different restaurants – Ventana Grill in Pismo Beach and the iconic Avila Beach tradition of The Old Custom House - staying true to his vision and trusting his expertise to guide him is a proven formula for success. Challenges Fusing…
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Proof That Saving the Planet Saves You Money Corporate press releases are increasingly reporting how organizations are springing up greener, leaving a smaller carbon footprint or acting more sustainable. it seems the “green” initiative for many companies is equal part public relations, equal part earth friendliness. Good press aside, the pencil to the paper is proving it’s O.K. to get greedy with your own green initiative. True, even restaurant industry consumers demand more eco-friendly production processes; diners…
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By: Micholyn Fajen Today’s ever-growing technology of smart phones is closing the gap between restaurants and their customers as innovative phone applications pave the way for promotions, location searches and even help consumers pay their bar tabs. It’s closer than you think. For restaurant owners and operators, the technology is already knocking at your door. The mobile development experience brings restaurants closer to their customers than ever before, providing touch points on a variety of levels. Trend watchers…
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Historically, farm-branded ingredients were the bread and butter to a restaurant’s recipes. Before today’s vast transportation systems, chefs didn’t have the luxury of using produce and products from across the country. But consumer trends are taking a retro spin as the demand for sustainability on the plate is driving the use of fresh, farm-grown favorites. The national restaurant Association surveyed 1,854 American Culinary Federation member chefs in October 2009 asking them to rate new trends for restaurant menus…
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